New Information and Happenings
please allow me to introduce myself as perry joerin from the fair state of michigan. a mutual friend of ours or former employee of yours named melissa told me about your restaurant and im so glad to hear that it is not closed forever and hopefully to reopen soon . i was hoping to get some tid-bits of info from you as to the opening of a fine-dining establishment such as yours. ihope to hear from you soon.
On March 24th, I’ll be coming out of temporary retirement/vacation, and cooking a Southern Rhone inspired wine dinner.   It will be only the SECOND time in a year that I will be dusting off one of my white coats and blue commis apron.Â
Believe me, I’ve been bursting at the seams to really get down and cook. Soup is fun and everything, but I see now why the Soup Nazi was such an asshole. You start to get a little bit nuts staring at Split Pea Soup and Chicken Noodle when you are accustomed to rolling foie gras torchon, making a perfectly clear and deep Bordelaise, and making velvety lobster bisque. I havent smelled a real truffle in over a year…..
Myself, two other chefs, and a local wine geek/distributor will be cooking, pouring wine, and entertaining. I’m super psyched about it. These people are just as dorky about gastronomy as me, so it should be a good time. The kitchens and diningrooms have no borders, so you’ll be right there as we cook the food and plate. Totally a unique experience.
A five course meal with passed canapes and flowing wine.
here’s a link
http://www.thekitchenact.com/class_info.php?class_id=14
 It will be held in Yarmouth at Maine Kitchen Design. Saturday, Mar 24th.
 It will fill up really quickly, seating is limited. (207)846-6560
Hope to see you there!
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I’s been a while since I have posted anything to the site. My only excuse, is that nothing has been happening. No new insights, no witty anecdotes, nothing totally exciting or supernatural.
 However, just last week, the team who will be building the bakeshop finally congregated in one room….together…..same page. The six of us, standing in a circle, hashed out the future of my bakery. All professionals, all at the apex of our respective games, (besides me) and all ready to put our talents together to build the first new addition to the Bandol Restaurant Group.
The process of building the first Bandol was left to capable friends and family. From vision, to investments, to sweat equity, to plumbing, lighting and moving EXTREMELY heavy equipment….all friends and family. The white tiling on the walls of the kitchen was my initiation to basically learning how to lay tile. The corner of the wall I started on was all uneven, unlevel and just plain ugly. Thank god the big fridge covered it up. As I progressed around the room, counter clockwise, (going against my natural tendency to do everything clockwise) I learned the art of tile laying. The last row of tile, in the last corner, met the first row of tile in the first corner, and though they were the same tiles, they were worlds apart as far as technique and finesse go.
My point, is that now I am thankful to have professional craftsmen to do the work i learned how to do out of necessity. I’m a cook by profession, nature, and passion, and my attempts at painting, building, plumbing and tiling, though valiant, were merely hack-jobs compared to what these folks can do.
Imagine a restaurant with a vision that will be carried out by folks who are at the top of their game? The time i spent laying down the kitchen floor last time will go to developing menus, wine lists, and an overall atmosphere my guests will enjoy.Â
My new associates are the necessary building blocks for the restaurant I have been pondering for years now, and I am extremely thankful to have found a network of individuals to make my vision a reality.